Smoked Pork & Hazelnut Stuffing
Posted On 21 November 2020
Something a little different. Learned from Chef Ben Davis. (I’d link to Chef Ben’s Instagram profile, but it’s private.)
Smoked Pork and Hazelnut Stuffing
Ingredients
- 4 tablespoons unsalted butter
- ½ small onion, diced (red or white)
- 2 ribs celery, diced
- 1 cup granny smith apples, peeled, cored, and diced
- ½ cup smoked pork chop, diced
- 1 cup hazelnuts, toasted, peeled, coarsely chopped
- ¼ cup sage leaves, chopped
- 3 cup stale Italian bread, cut into cubes
- 1-2 cups chicken stock
- Kosher salt and pepper to taste
Instructions
- Heat a large sauté pan over medium-high flame. Add the butter and then the onions and celery. Cook until the onions and celery are soft, 5-7 minutes
- Add the sage and apples and continue cooking another 2 minutes.
- Pour the mixture over the bread in a large bowl and add the pork and hazelnuts. Stir to combine.
- Add the chicken stock to the sauté pan and heat briefly. Pour some of the warmed stock over the mixture and combine. Continue adding stock until the stuffing holds together when squeezed gently in your hand.
- Place the stuffing into the cavity of the turkey — OR — into a lightly buttered baking dish and bake with the turkey (325°F), uncovered for 1 hour or until the top is golden brown and crisp. (Alternately, cover for a moister stuffing.)
Notes
This was halved from the original recipe; the original is probably what’s needed to stuff a good sized bird.